This one’s a winner 😉 Whilst I have found it very difficult to photograph it and truly do it justice, just trust me with this one. It’s great to make when you have excess citrus lying around, as it uses lots of juice, and easily feeds a crowd. At the same time, the left overs make a great breakfast or lunch or pudding the next day, hot or cold.
You would be surprised at how good this is with no effort: it forms a lemon/orange curd -like sauce on the bottom, then a layer of custard and then a light fluffy sponge on top, all out of one batter simply poured into a dish! This one is an orange pudding, but the original recipe calls for lemon. I assure you, both are delicious and I would struggle to pick a favourite. I have some pictures of a lemon pudding somewhere, but I don’t think they are any more impressive than this one….. Anyway!
Lemon or Orange Spongy Pudding:
Rind of 2-3 lemons or oranges
1 cup sugar
½ cup flour
¾ ish cup of lemon or orange juice
1&1/2 cups milk
Prepare a bain marie for a flat pudding dish (about 5 cup capacity), making sure the water reaches about ¾ the way up the side and preheat the oven to 180 degrees Celsius.
Melt the butter and sugar together in a generous size saucepan. Stir in the rind, flour and sugar.
Separate the eggs and mix the yolks into the butter mixture, along with the juice and milk.
Whip the egg whites until soft peaks form and fold very gently into the batter until just combined. Pour carefully into the dish and bake for about half an hour until lightly golden on top, and just set.
You need to serve this with something cold to cut through the hot and sharp delicious flavours of the pudding; anything from ice cream to pouring cream to yogurt does great, I’ve tried all of them and I can assure you they are all delicious!
Have a great weekend everyone 🙂